Boiled New Potatoes
Tender, buttery new potatoes boiled just until fork-tender, then tossed with fresh herbs and a pat of butter. These little gems have thin, papery skins that don't need peeling, and their naturally sweet, creamy flesh makes them the perfect quick side dish for any meal.
For 4 servings
- prep · ~5 min
Scrub the potatoes and trim any imperfections.
Rinse the new potatoes under cold running water, gently scrubbing with your fingers or a soft brush to remove any dirt. Trim away any eyes or small blemishes with a paring knife. Leave the thin skins intact — they'll add texture and hold the potatoes together.
- boil · ~15 min
Boil the potatoes until fork-tender.
1.Place the scrubbed potatoes in a medium saucepan and add enough cold water to cover them by about 1 inch.2.Add the salt to the water and bring to a rolling boil over high heat.3.Once boiling, reduce the heat to medium and maintain a gentle boil. Cook for 12 to 15 minutes, until a fork slides easily into the center of the largest potato with no resistance.TIPStarting with cold water ensures the potatoes cook evenly from edge to center. Dropping them into already-boiling water can leave the outsides mushy while the centers stay firm. - prep · ~2 min
Drain the potatoes and let them steam dry.
Pour the potatoes into a colander set in the sink. Shake gently to remove excess water, then return the drained potatoes to the still-warm saucepan. Let them sit uncovered for 1 to 2 minutes — the residual heat will evaporate any clinging moisture, which helps the butter coat them later.
- mix · ~2 min
Toss with butter, pepper, and parsley.
Transfer the warm potatoes to a mixing bowl. Add the butter, a pinch of freshly ground black pepper, and the chopped parsley. Gently toss until each potato glistens and the herbs are evenly distributed.
TIPIf the potatoes are very large, halve or quarter them before tossing so every bite gets buttery goodness. - serve
Serve warm alongside your main dish.
Spoon the buttered potatoes into a serving bowl and serve immediately while hot. They're wonderful alongside roasted chicken, grilled fish, or a simple green salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Scrub but don't peel new potatoes — the thin skin holds their shape and adds a pleasant texture.
- 2Start potatoes in cold water for even cooking from edge to center, avoiding mushy outsides.
- 3Test doneness by piercing the largest potato with a fork; it should slide in with no resistance.
- 4Let drained potatoes steam dry for 1-2 minutes in the warm pot so butter clings, not slides off.
- 5Toss with herbs and butter while potatoes are still hot to melt the butter and infuse flavor.
- 6Halve or quarter larger new potatoes before tossing for even buttery coating in every bite.
Adapt it for your goals.
Garlic-herb
Add 1 minced garlic clove and 1 tablespoon of chopped fresh chives or dill along with the parsley for a more aromatic, savory finish.
lemon dillLemon-dill
Replace parsley with 2 tablespoons of fresh dill and add 1 teaspoon of lemon zest for a bright, fresh twist that pairs beautifully with fish.
cheesyCheesy
After tossing with butter, sprinkle 2 tablespoons of grated Parmesan or pecorino over the warm potatoes for a salty, umami-rich crust.
smokySmoky
Swap the butter for extra-virgin olive oil and add 1/2 teaspoon of smoked paprika and a pinch of cayenne for a warm, smoky heat.
Why this is on our healthy list.
Good Source of Potassium
Boiled new potatoes retain their thin skins, which are rich in potassium — essential for healthy blood pressure and muscle function.
Naturally Low in Fat
This recipe uses just one tablespoon of butter per serving, keeping the dish light while adding a touch of richness.
Rich in Vitamin C
New potatoes provide vitamin C, especially when cooked with skins on, supporting immune health and collagen production.
Contains Dietary Fiber
The tender skins and creamy flesh offer a moderate amount of fiber, aiding digestion and promoting fullness.
Frequently asked questions
Yes, boil them a day ahead, drain, cool, and refrigerate. Reheat in a skillet with a little butter or in the microwave until warmed through, then toss with fresh herbs.
